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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe No. 3 → Technological map

Technological map №361 Pastry "Moscow"

Weight 75 g.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.0769 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№034 "Moscow"	№074 Cream "Glace"	No. 102 Milk lipstick	in kind	in solids
Sign up	99.85	17.0	8.6	6.7	32.3	32.2
Raw egg white	12.0	29.8	—	—	29.8	3.6
Roasted kernels	97.5	17.0	—	—	17.0	16.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	8.6	—	8.6	7.2
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	8.3	8.3	1.0
Sign up	85.5	6.8	—	—	6.8	5.8
Melange	27.0	6.8	—	—	6.8	1.8
Chicken eggs [chicken egg] [2]	27.0	—	5.2	—	5.2	1.4
Starch syrup	78.0	—	—	2.1	2.1	1.6
Vanilla powder	99.85	0.17	0.09	0.04	0.3	0.3
Sign up	—	—	0.04	—	0.04	—
Almond essence	—	0.03	—	—	0.03	—
Total raw materials for semi-finished products		77.6	22.53	17.14	117.27	71.5
Output of convenience foods		46.4	21.8	10.5	—	—
The output of semi-finished products in the finished product		45.4	21.3	10.2	—	—
Output finished product	87.6					67.4
Humidity	12.4%	8.0 ±2.0%	22.0 ±2.0%	12.0 ±1.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - No. 102 Milk lipstick
Preparation - №074 Cream "Glace"
Preparation - №034 "Moscow"
Preparation - №361 Pastry "Moscow"
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

Preparation - No. 102 Milk lipstick

Preparation - №074 Cream "Glace"

Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.